Robbie Swinnerton

"Kuroki simmers his chashu pork for two days, concentrating the umami rather than adding more salt or other seasonings. For the miso ramen he serves thick succulent cuts of chashu made with a totally different recipe."

Eater

"He brings that broad-ranging expertise to bear in his trademark shio ramen, blending six types of salt for his soup, rolling his own noodles in-house, and adding colorful vegetables and creative garnishes to his bowls."

Keizo Shimamoto

"Along with the homemade noodles and its distinct impact, this shio ramen definitely represents a high quality slurp. You can tell a lot of love and care went into creating this bowl. The chashu even tasted like the salami I once ate in France."

Time Out Tokyo

"Light yet rich at the same time."

Brian MacDuckston

"This is a near perfect bowl. The tiny dried fish sitting on the top are the icing on the cake. Oh, fresh menma and homemade noodles. Don't forget about the homemade noodles."

Ramen Tokyo

"It`s really clear and beautiful soup. You`ll be surprised it`s taste of great depth. It`s just "fine quality." "

Jason Storm

"A delicious bowl of shio ramen. It has an almost Italian flavor. The noodles are also made in house. Yum."

Hub Japan

"As for the store staple, Shio ramen is the shop’s all-weather masterpiece. It is widely praised for its depth, and subtle flavors brought about by the deliberate use of different kinds of salt and dried fish for the broth, the combination of a variety of domestic flour and whole wheat for the noodles, and the slow cook method employed for meat toppings."

SilverKris

"One of the best shio (salt) ramen dishes in Japan."

Picrumb

"The taste of the ramen is just overwhelming."